Farro Paella with Shrimp - Rachael Ray In Season

Farro Paella with Shrimp

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Farro Paella with Shrimp

Recipe by Marge Perry & David Bonom

  • 4Servings

Ingredients

  • 3 cups chicken stock
  • 1 can (14.5 oz.) diced tomatoes
  • 1 1/2 cups pearled farro
  • 2 tbsp. olive oil
  • 1/4 tsp. saffron
  • 12 oz. shrimp, peeled and deveined
  • 2 cups chopped grilled sausages, thawed
  • 1 cup frozen peas
  • 1 cup chopped grilled peppers, thawed
  • 1/2 cup chopped grilled onions, thawed
  • 1/3 cup pitted green olives

Preparation

1. Make the Big-Batch Grilled Sausages, Peppers & Onions. For this recipe, portion out 2 cups chopped sausages, 1 cup chopped peppers and 1/2 cup chopped onions. 

2. In large pot, bring stock, tomatoes, farro, oil and saffron to a boil. Cover; simmer over medium-low until farro is tender, about 25 minutes. Stir in remaining ingredients; cover. Cook until shrimp is cooked through, 8 to 10 minutes. Season.